Chicken dish Options:
Pan Fried Breast of Chicken Filled with Straw Vegetables and served on a tomato Ragu, topped with Mozzarella.
Oven Baked Breast of Chicken Filled with Haggis and coated in a Peppercorn Café Au Lait Sauce.
Breast of Chicken Filled with Creamed Mushrooms in Garlic and Lemon Thyme with a Scottish Wholegrain Mustard Sauce.
Breast of Chicken Filled with Onion and Herb Stuffing Served on a Marchin De Vin Sauce (Red Wine Sauce)
Breast of Chicken Filled with Black Pudding and Masked in aDijonMustard and White Wine Cream
Pan Fried Breast of Chicken Glazed with Honey and Sesame Surrounded in a Light Saffron Cream.
Breast of Chicken Rolled in Fine Herb Crust with a Basil and Redcurrant Jus
Cajun Chicken Breast with Tomato and Coriander Salsa
Baked Fillet of Salmon Topped with Fine Herb and Sesame served on a smoked Paprika Cream
Baked Fillet of Salmon with a Timbale of Prawn Mousseline and a light tomato and Dill Cream
Baked Fillet of Salmon Surrounded in a Saffron and Vermouth Cream
Cajun Spiced Fillet of Salmon with Savoury Rice and Tomato Dressing
Baked Fillet of Salmon flavoured with lime and served with Lemon Grass and Thyme Sauce
Baked Fillet of Salmon and a Chilli Butter with Puff Pastry Fleuron’s and Lemon Wedge
Turned Glazed Carrots and Turnip in Clarified Butter with Chopped Flat Parsley
A Panache of Vegetables soaked in Butter with lemon and Thyme
Minted New Potatoes
Roasted Root Vegetables and Gremolata (Chopped Garlic, Chopped Parsley and Lemon Rind added at the last moment for full flavour impact)